Corn gluten

CAS 66071-96-3

Corn gluten is the protein fraction of maize, used as a protein ingredient and binder. Despite the name it contains no gluten in the coeliac sense — that protein is specific to wheat, barley and rye.

Where it is and isn’t permitted

Status of Corn gluten by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationPermitted21 CFR 184.1321retrieved 2026-09-07
Codex AlimentariusCodex Alimentarius Commission / JECFANot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.

What it is made from

Separated during maize wet milling, as a by-product of starch and syrup production.

  • Vegan
  • Vegetarian
CAS registry number
66071-96-3

Every name it appears under

2 recorded names. A label may use any of them.

CAS registry number

  • 66071-96-3

As it appears in regulation

  • Corn gluten

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • ecfr retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/corn-gluten.json